If you arent familiar with Navajo Tacos, then you have been missing out! It is a bread dough that is deep fried, and topped with chili and all your favorite taco fixings. These tacos are very popular in the Southwest region of the country. I grew up eating these at festivals here in Southern Utah. They are so yummy!
The traditional navajo bread dough is a non-yeast dough. There are many recipes for it I’ve found on the internet. I normally just use frozen Rhodes dinner roll dough, and it works perfectly. I usually make these in the Fall, especially around Halloween. I remember one year I made them for a Halloween party we had at our house. Emma was only 2 months old, and I was standing in my kitchen frying 50 of these babies and ready to pull my hair out! Ha. But it was so worth it in the end. They were a HUGE hit. Everyone loved them!
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- 20 frozen Rhodes dinner roll dough, thawed
- OR use refrigerated dinner roll dough (like Pillsbury)
- Vegetable Oil, for frying
Recipe for Navajo Taco Meat/ Chili
- 1 lb Ground beef
- 1 (28oz) can diced Tomatoes, undrained
- 1/4 cup Brown Sugar
- 2 Roma Tomatoes, chopped
- 1 teaspoon Onion Powder
- 1 packet Chili Seasoning
- 1 (6 oz) can Tomato Paste
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 can Black Beans, rinsed and drained
- 1 can Pinto Beans, rinsed and drained
- Your favorite Taco Toppings (lettuce, cheese, sour cream, salsa, etc)
- FOR TACO MEAT/CHILI: Cook ground beef in a skillet. Once browned, drain grease. Add ground beef and all the other ingredients into a large crockpot. Cook on high for 3 hours. (OR after beef is cooked, add it and all other ingredients to a large stock pot. Bring to a boil, reduce heat and simmer for 1 hour.)
- In a small 8-inch skillet, pour in enough oil to fill it 2/3 full. Set heat to medium-low. Let oil heat up for atleast 15 minutes before frying dough.
- Once oil is ready, take 2 of the thawed Rhodes rolls and press them together to make one ball of dough. Press dough into a flat circle. Carefully, place dough into the hot oil and fry for 2-3 minutes on each side, until nice and golden. Remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all other rolls.
- Place one fry-bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
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